Indian-Style Mustard Greens

• 1 1/4 pounds mustard greens, stemmed, or broccoli rabe, trimmed and chopped
• 1/2 pound cleaned spinach
• 2 tablespoons cornmeal
• 6 garlic cloves, chopped
• 4 jalapenos, seeded and finely chopped
• One 2-inch piece of fresh ginger, peeled and chopped
• 2 red onions, finely chopped
• 1/4 cup vegetable oil
• Salt

1. Bring a large pot of salted water to a boil.
2. Add the mustard greens and cook for 2 minutes.
3. Add the spinach and cook for 30 seconds.
4. Drain the greens, transfer to a food processor and puree.
5. Sprinkle the cornmeal over the greens and pulse briefly to combine.
6. Transfer the pureed greens to a bowl.
7. Add the garlic, jalapenos and ginger to the food processor and finely chop.
8. Add the onions and finely chop.
9. In a large nonstick skillet, heat the oil.
10. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally, until lightly browned, about 7 minutes.
11. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry.
12. Season with salt and serve.

mustard greens, spinach, cornmeal, garlic, jalapenos, ginger, red onions, vegetable oil, salt

Taken from www.foodandwine.com/recipes/indian-style-mustard-greens (may not work)